ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for private and corporate class may be different. We will send you a link if required or use your own corporate account. 

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HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
• We will answer your question pre and post-class by email or telephone.
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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SPECIAL DIET NOTES 

• Gluten-free - replace springroll pastry with rice paper rolls - need a plate with water to soften it
• Vegetarian/ Vegan - you can replace all our meats with tofu or seitan meal. Replace  fish sauce with soy or use salt
• Dairy-free - Most cases, the recipes doesn't include dairy.
• Low sodium. Use less fish sauce or salt
• Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

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EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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Vietnamese Cooking - An Chay

Apr Aug Dec 

• Nước chấm - Sweet and Sour Dipping Sauce
• Gỏi Cuốn- Rice Paper Rolls with Seasonal Vegetables 
• Phở Chay - Vegan Pho with Tofu and Mushroom Broth 
• Đậu Phụ Sốt Cà Chua – Tofu In Tomato Sauce with Herbs

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🥣 Nước chấm - Sweet and Sour Dipping Sauce

Nước chấm is the ubiquitous and perhaps the most central seasoning mixture to feature in Vietnamese cuisine. It is used as a dipping sauce for vegetables, spring rolls, noodles, grilled meats and seafood. It works its way into salads, and entrées, and is inseparable from what we may think of as Vietnamese cuisine. Traditionally, fish sauce is used to prepare this dressing, however, Buddhist vegetarian cuisines would substitute mushrooms and soy sauce to give it a similar fermented taste and depth. These days, there are many commercially available vegan ‘fish sauces’ made with a mixture of soy sauce, mushroom and other vegetables.  

Serves: Makes about 150ml

Total time: 10 minutes

Active time: 10 minutes 

INGREDIENTS

• 4 tbsp water

• 2 tbsp vegan fish sauce

• 2.5 tbsp sugar

• 1 tbsp rice wine vinegar

• ¼-½ lime, juiced

• ⅓ Thai chili, minced

• 1 small clove of garlic, minced 

METHOD

1. Place all ingredients in a mixing bowl and stir to combine, or until all of the sugar has dissolved. 

🌿 Gỏi Cuốn An Chay- Rice Paper Rolls with Seasonal Vegetables 

Known here in the West as rice paper rolls, these versatile snacks offer endless creative possibilities. 

Serves: 2

Total time: 25 minutes 

Active time: 20 minutes

INGREDIENTS 

• 8 rice papers 

• 1/2 carrot, julienned 

• ½ cucumber julienned 

• 160g fried tofu, sliced

• 100g rice vermicelli noodles, cooked 

• 2 sprigs coriander leaves

• 2 sprigs mint

• 2 sprigs Thai basil leaves

• 2 sprigs of shiso 

METHOD 

1. Fill a bowl with room temperature water. Submerge one of the rice paper pieces in the water and when it begins to soften, place it on a teatowel on your countertop. 

2. Place a little of the various fillings inside. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself. 

3. Serve with Nuoc Cham Dipping Sauce. 

🍛 Đậu Phụ Sốt Cà Chua – Tofu In Tomato Sauce with Herbs 

In the North of Vietnam, where the weather is cooler, tomatoes make their way into a few stir-fries and soups and this dish paired with tomatoes and dill makes a rich and savoury dish packed with flavour. 

Serves: 2

Total time: 25 minutes

Active time: 25 minutes 

INGREDIENTS

• 250g semi-firm tofu, cut into bite-sized pieces 

• 1 tomato, cut in a large dice 

• 3 tbsp dill, roughly chopped

• 1 clove garlic, minced

• 2x2cm ginger, minced 

• 1/2 red bird’s eye chili, minced 

• 2 tsp vegan fish sauce 

• 1 tsp raw sugar 

• 50g bean shoots 

• 600ml vegetable oil for frying 

METHOD

1. Prepare a heavy-bottomed pot and fill it with at least 5cm of vegetable oil. Place the pot over medium-low heat and bring it to 160C. 

2. Fry the tofu for 3-4 minutes until the edges are a rich golden brown. Drain the tofu on paper towel. 

3. Place a heavy-bottomed skillet over medium heat. Add in the ginger and garlic, and chilli and stir-fry for 1-2 minutes or until the edges of the garlic begin to brown. Add in the tomatoes and stir-fry for another 1-2 minutes, crushing them lightly with the side of a spatula until they begin to soften. 

4. Add in the sugar, vegan fish sauce, bean shoots, and cook until the bean shoots soften. Add in the chopped dill at the end and serve immediately. 

🍜 Phở Chay - Vegan Pho with Tofu and Mushroom Broth 

This vegan phở recipe relies on mushrooms, kombu and a tomato to help give the broth a deeply savoury and complex flavour. The toasted spices give the broth its unique and distinctive characteristics.

Serves: 6

Total time: 2 hours

Active Time: 25 minutes 

INGREDIENTS

🍜Phở Broth*:

• 4L cold water

• 4 dried shiitake mushrooms 

• 6x6cm (60g)  kombu 

• 1 turnip, peeled, cut in half

• ½ leek, rinsed well, cut into chunks

• 1 tomato, whole 

• 1 carrot, peeled, cut into large chunks

Aromatics*:

• 4x4cm (40g) ginger, sliced

• 1pc brown onion, cut in half and charred over a gas flame

• 1pc garlic head, sliced in half horizontally 

• 2 spring onions

Spices*: 

• 2pcs black cardamom 

• 1 stick cinnamon

• 6pcs green cardamom

• 2pc star anise 

• ½ tbsp fennel seed

• ½ tbsp black pepper

• ½ tbsp coriander seed

Assembly for 2 bowls: 

• 300g fresh pho noodles 

• 50g bean sprouts

• 4 oyster mushrooms

• 2 pc fried tofu (abura age)

• 500 ml phở broth

• 16g rock sugar 

• 2 tsp vegan ‘fish; sauce

• ¼ tsp salt

For ganish:

• ¼ lime

• 0.3 diced Thai birds eye chilli 

• ¼ brown onion, sliced thinly 

• 1 sprig Thai basil 

METHOD 

1. Soak the dried shiitake mushrooms and kombu in the cold water for 4 hours or overnight. 

2. Place all of the dried spices into a heavy-bottomed skillet and place it over low heat. Gently toast the spices until they smell fragrant but take them off the heat just before they begin to change colour. 

3. Place the spices into a large pot along with the kombu, dried shiitakes and water. Add in the rest of the aromatics, and the remaining vegetables. Place the pot over low heat and bring the pot to a low simmer. Once the water reaches a simmer, remove the kombu and discard or save for another use. 

4. Simmer the stock for 1.5-2 hours and strain through a fine mesh strainer afterwards. 

5. Heat a saucepan over medium-low heat and place 320ml of the strained stock into a saucepan along with 8g of rocks sugar, and 15ml of vegan ‘fish’ sauce per bowl. Bring the liquid to a simmer and continue stirring the broth until all of the sugar has dissolved. Just before serving, simmer the bean sprouts in the broth for 30 seconds, just to soften them a little bit.

6. If using fresh noodles, you can warm them in the broth gently. If using dry noodles, prepare a large pot of boiling water and boil the rice noodles for 8-10 minutes or until soft. Drain and rinse them briefly in water before placing them into soup bowls. 

7. Place the noodles and soup in the bowls and garnish with the slices of fried tofu, mushrooms, vegetable oil, lime wedges, sliced chilli, sliced onion and Thai basil.